Roasted Romanesco With Spices

Informations supplémentaires

35 min. | 698 kcal | easy | Vegetarian | Printable version

1. Setup Preheat the oven to 400°F. Cut the carrots into diagonal slices. Chop the kale, the garlic, the parsley and the pistachios. Cut the romanesco into slices of about 2-3 cm of thickness.

2. Cook the vegetables Place the romanesco and the carrot on a baking sheet lined with baking paper. Add a drizzle of oil, the spices, salt and pepper. Bake in the oven for 24-26 minutes or until browned.

3. Cook the potatoes Cut the potatoes into small cubes and put them in a saucepan. Add enough water to cover. Add salt. Bring to a boil and cook for 12-15 minutes or until tender. Meanwhile, put the cream and the garlic in a small saucepan and bring to a boil. Simmer over low heat until the potatoes are cooked. Drain the potatoes. Add the garlic cream and the butter and mash. Add milk, if needed. Add salt and pepper, to taste.

4. Make the breadcrumbs Warm up a drizzle of oil in a pan over medium-high heat. Add the panko and the pistachios and cook for 3-5 minutes or until browned. Remove from the pan and put in a bowl with the parsley.

5. Cook the kale Add a drizzle of oil to the pan and cook the kale for 2-3 minutes or until tender. Add salt and pepper.

6. Plate your dish Serve the potatoes and garnish with the kale, the roasted vegetables, a drizzle of oil, the honey, the breadcrumbs and the Parmesan. Bon appétit!

500gYellow Potato(es)

1unitGarlic Clove(s)

120mlCream 18%

4unitOrganic Nantes carrot (s)

30gPanko Breadcrumbs

1unitFresh Italian Parsley

30gPistachios

9gSpice Mix (onion powder,garlic powder,mustard powder)

0.5unitRomanesco, broccoli

1unitHoney

30gGrana Padano Cheese

80gKale

What you need Sheet pan, Pot, Strainer, Potato masher, Pan, Tongs, Bowls.

698 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 112g

37%

fat 20g

31%

cholesterol 31mg

10%

fiber 17g

68%

protein 28g

saturated 8g

40%

sodium 702mg

29%

sugar 26g

trans 0g